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Ingredients Jump to Instructions ↓

  1. 1 package (8.8 ounce) Udon noodles* or 8 ounces spaghetti, uncooked

  2. 1 tablespoon Olive Oil

  3. 8 ounces boneless pork chops, cut in thin strips

  4. 4 cups thinly sliced bok choy or coleslaw mix

  5. 6 ounces (about 2 cups) fresh White mushrooms, thinly sliced

  6. 1 1/2 cup sweet red bell peppers, thinly sliced

  7. 1 1/4 cup spicy peanut sauce (recipe follows)

  8. Spicy Peanut Sauce:

  9. 1/2 cup creamy peanut butter

  10. 1/4 cup ketchup

  11. 1/4 cup rice wine vinegar*

  12. 2 tablespoons soy sauce

  13. 1 1/2 teaspoon minced fresh ginger or 1/2 teaspoon ground ginger

  14. 1 teaspoon sugar

  15. 3/4 teaspoon minced garlic

  16. 1/2 teaspoon crushed red pepper

  17. *Available in most supermarkets or in Asian food shops.

Instructions Jump to Ingredients ↑

  1. To make the Spicy Peanut Sauce, combine peanut butter, ketchup, vinegar, 1/4 cup water, soy sauce, ginger, sugar, garlic and red pepper and in small bowl.

  2. If using Udon noodles; cover with cold water for 20 minutes, drain. Meanwhile, fill a large sauce pot 3/4 full with salted water; bring to a boil. Add noodles; cook until firm-tender, about 2 minutes. Drain and rinse under cold water; set aside in a large serving bowl; covered.

  3. If using spaghetti cook in salted water according to package directions; drain and rinse under cold water; set aside in a large serving bowl.

  4. In a large skillet heat 1 tablespoon of oil until hot. Add pork; cook, stirring frequently, until no longer pink, about 3 minutes; cool slightly. Add to pasta along with bok choy, mushrooms and red peppers. Toss with Spicy Peanut Sauce.

  5. Serve garnished with Enoki or White mushrooms cut in strips, and chopped salted peanuts, if desired.

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